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Old 05-18-2009, 06:44 PM   #11
Edcculus
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What I'm doing is easier (in a sense) than a starter. I'm brewing a 4.5%ish/30ibu beer. If I'm able to keep the hop crud and cold break out of the fermenter, I'll just rack the Imperial Stout on top of the yeast cake



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Old 05-18-2009, 06:59 PM   #12
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Quote:
Originally Posted by Edcculus View Post
What I'm doing is easier (in a sense) than a starter. I'm brewing a 4.5%ish/30ibu beer. If I'm able to keep the hop crud and cold break out of the fermenter, I'll just rack the Imperial Stout on top of the yeast cake

how long does that have to sit before you can pitch it and how much volume do you use?

maybe if you know a link to some instructions of how to do this, that would be great!

thanks for your time.

i'm very interested to see how this beer turns out. wake n bake is one of my favorite stouts!


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Old 05-18-2009, 07:05 PM   #13
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theoretically could you throw in 2 packs of Nottingham for something like this?

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Old 05-18-2009, 07:13 PM   #14
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Yes, that would work too.

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Old 05-18-2009, 11:52 PM   #15
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I also attempted a heavily coffee'd stout a few months back, but as with all stouts i let it age a few months to come to full maturity before tapping the keg.

My advice would be to not add the coffee until your about ready to drink/bottle. What once had a heavy knock you in the face coffee taste has all but disappeared in about 3 months of aging.

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Old 08-27-2009, 03:27 AM   #16
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I'm drinking a flat sample right now. Its been brewed for 9 weeks now and tastes great. I'll chill it in another few months and hook it up to C02 to drink.



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